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Ingredientes
- 6 Tbsp. Butter or possibly margarine
- 3 c. Onion, diced
- 3 c. Celery, diced
- 2 lrg Eggplants, peel on and diced
- 3 c. Potatoes, diced
- 1 tsp Curry pwdr, or possibly more
- 1/2 tsp Thyme
- 1/2 tsp Sweet basil
- 8 c. Chicken stock
- 4 c. Whipping cream
Direcciones
- Heat butter in 6-qt pot. Saute/fry onion, celery, eggplant and potatoes. Add in seasonings and cook, uncovered, over medium heat, stirring frequently, till potatoes are tender, about 10 to 15 min.
- Stir in stock and cook, uncovered, over medium heat till mix begins to thicken, about 45 min. Remove from heat and add in cream. Serve immediately.
- Makes 12 to 16 servings.
- (1982: Knapp
- unforgettable dishes from the RSVP Column of Bon Appetit (1996: PATh c/o
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 353g | |
| Recipe makes 12 servings | |
| Calories 255 | |
| Calories from Fat 184 | 72% |
| Total Fat 20.96g | 26% |
| Saturated Fat 12.96g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 328mg | 14% |
| Potassium 532mg | 15% |
| Total Carbs 14.34g | 4% |
| Dietary Fiber 4.4g | 15% |
| Sugars 3.66g | 2% |
| Protein 4.23g | 7% |
